Tuna Tacos with Mango Salsa

This is one recipe that is really easy and cheap to make that Lincoln and I LOVE. It’s got a lot of protein, of healthy fruits and veggies, as well as good fats and carbs.

This recipe makes more than enough salsa for the two of us so usually I will save it and have these tacos twice a week. Because of the vinegar in the salsa it saves REALLY well and actually tastes better the longer it sits.

For Salsa:

1 Mango, peeled and chopped

1 Poblano Pepper, chopped

½ Red Onion, chopped

Cilantro

1 Bell Pepper (I use either Red, or Orange, but really any would work)

1 tbsp minced garlic

Rice Wine Vinegar

Salt and Pepper

For Tacos:

1 Package Wholly Guacamole (I use Spicy or Pico de Gallo flavored)

1 Package soft flour tortillas

1-2 cans of Tuna (in water)

1 Bag White Mexican cheese

Make the salsa by chopping all the veggies, mango, and cilantro. Mix all ingredients in a large bowl. Add Salt and Pepper and Rice Wine Vinegar to taste. Let sit in fridge for at least 3 hours.

 (I’ve also made the salsa fresh and it tastes fine, but it absorbs more flavors if it sits for a while—sometimes I’ll make the salsa the night before we want to eat the tacos.

To assemble the tacos, spread guacamole on each tortilla, add a layer of tuna, then a layer of salsa and top with a layer of white cheese.

Eat. Enjoy.